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Nectarine and Blueberry Crisp

August 27, 2009

1 min read

Filling:
6 nectarines, pitted and sliced
2 cups (1 pint) fresh blueberries
zest and juice of 1 lemon
¾ cup sugar

In a medium bowl, combine the nectarines, blueberries, lemon zest and juice, and sugar. Toss well. Pour into 9 x 13 inch baking dish.

Topping:

1 cup flour

1 cup uncooked oats

1 tsp. cinnamon

¼ tsp. nutmeg

½ cup brown sugar

1 cup coarsely chopped nuts (pecans, walnuts, almonds)

6 T. cold butter, cut into small pieces

whipped cream or vanilla ice cream

In a bowl, combine the flour, oats, cinnamon, nutmeg, brown sugar, and nuts. Cut in the cold butter until it is about the size of peas. Sprinkle evenly over fruit. Bake in a 400o oven for 30 minutes or until top is golden brown and filling is bubbly. Serve warm with whipped cream or ice cream. Serves 6-8.